Churro Cupcakes
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
36 mins
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Servings
12 cupcakes
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Calories
667 kcal
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Course
Baked Goods
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Cuisine
American
Churro Cupcakes
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Churro Cupcakes have all the cinnamon and sugar flavor of the fried treat, made into cupcake form! They are topped with a fluffy buttercream frosting and a mini churro for a delightful dessert!
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Ingredients
For the Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk
For the Frosting
- 1 cup unsalted butter softened
- 3 ½ cups powdered sugar
- 1 Tablespoon cinnamon
- ¼ teaspoon kosher salt
- 2 Tablespoons milk
Optional Toppings
- 12 mini Churros or churro pieces see notes
- cinnamon sugar
Instructions
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake liners, and set aside.
- For the cupcake batter, whisk together the flour, cinnamon, baking powder, and salt in a medium bowl.
- In a separate mixing bowl, combine the oil, sugar, and light brown sugar. Whisk until fluffy.
- Add the eggs and vanilla extract and continue whisking until the eggs are just mixed into the batter.
- Using a wooden spoon, fold in the dry ingredients, then stir in the milk. The batter will be thick.
- Spoon the batter into each cupcake liner about half full, then bake for 16-18 minutes, or until a toothpick poked into the center cupcakes comes out clean. Cool the cupcakes to room temperature.
- While the cupcakes are cooling, make the frosting. Use an electric mixer, or a stand mixer with a paddle attachment, to cream the butter. Add the powdered sugar, cinnamon, salt, and milk and blend until the buttercream is thick and smooth. If the buttercream is too thick, add more milk, 1 tablespoon at a time.
- Transfer the buttercream to a piping bag with a large star tip, and pipe it onto the cooled cupcakes.
- Top each frosted cupcake with a sprinkle of cinnamon sugar and/or a mini churro.
Notes
- Churros- our homemade churros would be perfect on each cupcake. If you don't want to make them yourself, you can pick up a batch in the freezer section of your grocery store, or from a local Mexican restaurant. Or skip them completely and use one of our cinnamon tortilla chips instead!
- Milk- whole milk is perfect for today's recipe. Or swap it out for tangy buttermilk (or use our buttermilk substitute).
- Storage: To store at room temperature, place the cupcakes in an airtight container for up to 4 days. Please note that the buttercream may get melty in warm temperatures. Or, place the cupcakes in an airtight container in the refrigerator for up to 7 days. Enjoy chilled or bring to room temperature.
- Freezer: It’s best to freeze the cupcakes before adding the buttercream frosting. Place the cupcakes in an airtight container, and you can store them in the freezer for up to 3 months. Thaw overnight in the fridge, then bring to room temperature, add the buttercream, and serve.
- Use a cookie scoop to easily fill the cupcake liners with less mess.
- Another topping suggestion: caramel drizzle. Caramel is complementary to cinnamon and brown sugar.
Nutrition Information
Show Details
Serving
1cupcake
Calories
667kcal
(33%)
Carbohydrates
89g
(30%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
21g
Cholesterol
73mg
(24%)
Sodium
205mg
(9%)
Fiber
3g
(12%)
Sugar
66g
(132%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 1cupcake | |
| Calories | 667kcal | 33% |
| Carbohydrates | 89g | 30% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 21g | 124% |
| Cholesterol | 73mg | 24% |
| Sodium | 205mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 66g | 132% |
* Percent Daily Values are based on a 2,000 calorie diet.
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